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Veal Forestier

Western.Chefs's picture
  Veal cutlets 1 Pound (each 1/4 inch thick)
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Dry vermouth 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Salt 3⁄4 Teaspoon

1. With meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thickness. Cut cutlets into pieces about 3" by 3". On waxed paper, coat cutlets lightly with flour.
2. In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces to bowl as they brown and adding more butter or margarine if necessary.
3. Add mushrooms, dry vermouth, water, and salt to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Return meat to skillet; heat through.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1133 Calories from Fat 509

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 35 g174.8%

Trans Fat 0 g

Cholesterol 489 mg163%

Sodium 1780.4 mg74.2%

Total Carbohydrates 33 g10.9%

Dietary Fiber 3.1 g12.4%

Sugars 5.2 g

Protein 107 g213.7%

Vitamin A 30% Vitamin C 7.9%

Calcium 3.8% Iron 17.2%

*Based on a 2000 Calorie diet

Veal Forestier Recipe